This recipe has always been my favorite because it is incredibly simple. The roast turns out flavorful and moist because of the cooking method and the herb crust. And the rich red wine sauce is the perfect accompaniment!
In a bowl, mix together the olive oil, garlic, herbs, salt, and pepper.
Using a roasting pan with a rack, set the roast in the rack with the fat side up. Add 2 cups of wine (save the rest for later) and the beef broth to the base of the pan.
Spread the herb mixture on top of the roast.
Insert meat thermometer into center of roast, avoiding contact with the bones. Place roasting pan in hot 450°F oven and follow my detailed guide on how to cook it for the best results.
As an optional extra, mix together sour cream and horseradish as another sauce to dip with on your plate. These flavors pair so wonderfully with the roast and red wine sauce!
Once removed from oven, transfer roast to plate or cutting board, loosely tent with foil, and allow to rest for at least 15-20 minutes.
Transfer any liquid and drippings from the roasting pan to a saucepan. Add remaining wine, heat until the mixture starts to bubble around the edges, then reduce heat to maintain a gentle simmer.
When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce alongside the roast. Slice it up and enjoy!